Low Fat Creamy Pasta Primavera
Indulge in a guilt-free, flavor-packed meal with this Low Fat Creamy Pasta Primavera! This vibrant dish combines tender whole-grain penne pasta with a medley of fresh, nutrient-rich vegetables like zucchini, yellow squash, red bell pepper, and broccoli, all tossed in a luscious low-fat cream cheese sauce. Infused with garlic, Italian seasoning, and a hint of lemon zest, this recipe delivers a burst of savory and zesty flavors without the extra calories. Perfect for weeknight dinners, this 35-minute dish is hearty, wholesome, and brimming with feel-good goodness. Serve it as a light yet satisfying main course, garnished with fresh parsley and Parmesan for an extra touch of elegance. Ideal for health-conscious diners, this creamy pasta primavera is the ultimate comfort food makeover!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 ounces whole-grain penne pasta
- 1 tablespoon olive oil
- 2 pieces garlic cloves, minced
- 1 medium zucchini, sliced into half-moons
- 1 medium yellow squash, sliced into half-moons
- 1 medium red bell pepper, julienned
- 2 cups broccoli florets
- 1 cup frozen peas
- 1 cup low-sodium vegetable broth
- 4 ounces low-fat cream cheese
- 1 quarter cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon lemon zest
Instructions
Bring a large pot of salted water to a boil. Cook the whole-grain penne pasta according to the package instructions until al dente. Reserve 1/2 cup of the pasta water before draining.
While the pasta is cooking, heat olive oil in a large nonstick skillet over medium heat. Add the minced garlic and sauté for 1 minute, or until fragrant.
Add the zucchini, yellow squash, red bell pepper, and broccoli florets to the skillet. Cook for 6-8 minutes, stirring occasionally, until the vegetables are tender-crisp.
Stir in the frozen peas and cook for another 2 minutes. Remove the skillet from heat and set the vegetables aside.
In the same skillet, add the low-sodium vegetable broth and bring it to a gentle simmer over medium heat. Stir in the low-fat cream cheese until melted and smooth.
Add the grated Parmesan cheese, Italian seasoning, salt, and black pepper to the sauce, stirring well to combine.
Toss the cooked pasta and sautéed vegetables into the creamy sauce. Mix thoroughly to coat the pasta and vegetables evenly. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
Remove from heat and stir in the chopped fresh parsley and lemon zest for a burst of freshness.
Serve immediately, garnished with additional Parmesan cheese or parsley if desired.
Nutrition Facts
Calories |
1988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.9 g | 65% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 2251 mg | 98% | |
| Total Carbohydrate | 318.6 g | 116% | |
| Dietary Fiber | 44.2 g | 158% | |
| Total Sugars | 36.6 g | ||
| Protein | 82.2 g | 164% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 707 mg | 54% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 3040 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
